Looking for a new keto-friendly snack to power you through the day? Then check out these low carb protein balls with matcha collagen.
Disclaimer: This post has been sponsored by Vital Proteins, but all opinions are my own.
Matcha seems to be the trendy tea that’s not going to be bumped from its high-profile pedestal anytime soon. In fact, it’s been at least a few years since it started making a splash.
Virtually every tea and coffee shop now sells it. And it’s still being hailed on health information websites and blogs.
So what is the big deal about matcha? After all, isn’t matcha just essentially green tea in powder form?
Yes. But the reason, it’s far better for your health than regular green tea bags is it contains the nutrition from the whole leaf.
Compared to matcha, regular green tea bags are like drinking apple juice instead of eating a whole apple. Because matcha contains the whole leaf, it contains more antioxidants than regular green tea.
I like the explanation of the benefits of drinking matcha tea in this article on Time Magazine’s website. It says, drinking matcha “Is a bit like boiling spinach, throwing away the spinach and just drinking the water.”
Although the matcha powder derives from the whole leaf, you don’t have to worry about tasting the stems and veins of the leaf; they are removed. And even if you did, it probably would be worth it, considering all the health benefits.
The health benefits of green tea leaves include lowering blood pressure and blood sugar and helping prevent cancer as well as fighting obesity.
Low Carb Protein Balls with Matcha
I’ve even tried to perfect the art of making green matcha tea myself. I’m probably somewhat short of Japanese mastery, but I’m getting there.
As you can see with the pudding recipe, matcha doesn’t have to be relegated to tea and smoothie formats. But keto balls? There’s a good chance you’ve never heard of that before….
So let’s get started….
To make seven low carb protein balls, you’ll need the following:
- a quarter cup of almond butter (or a seed or coconut butter if allergic to nuts)
- 1/4 cup dried unsweetened shredded coconut
- one packet of Vital Proteins Matcha Collagen
- 15 drops of liquid stevia
- 1 tablespoon of coconut oil (unrefined virgin)
- 1 scoop Vital Proteins Vanilla & Coconut Collagen Peptides
- a pinch of salt
First, you’re going to blend the almond butter (photo 1), dried coconut (photo 2), matcha collagen (photo 3), stevia and coconut oil (photo 4) in a food processor.
You’re going to then pulse the collagen peptides and salt (photo 5).
Then, using a medium cookie scoop, which amounts to about a tablespoon and a half in size, form the dough into balls (photo 6).
One snag you might hit in making these low carb protein balls is that the mixture might be too soft to serve as firm balls. In this case, simply place the balls into the fridge and let them harden.
To get a crunchy coating, you’ll want to roll the balls in the tablespoon of dried shredded coconut. (photos 7 -9)
The last thing required is simply enjoying. This batch should stay fresh in the fridge for up to 2 weeks.
Collagen Matcha Coconut Energy Balls
I know, that’s a mouthful saying that headline above, right? Well, the reason I add collagen to this recipe is to get an extra boost of nutrition, especially protein.
After all, the almond butter supplies enough protein and fat. And along with the coconut, these balls are keto-friendly and nutritious enough even without the collagen.
So why did I add it?
It’s tempting to learn how to wrap these balls with bacon. But for these energy balls, I wanted a high-protein snack that doesn’t contain meat.
Collagen is the best way to add protein. And technically, it does come from a meat source (cow), but it’s not what most of us think of when we think of meat.
In this case, collagen comes from cow hide. These peptides are the broken down collagen molecules of the cow hide (from grass-fed cows). And the collagen protein in the cow hide might help provide the amino acids necessary to repair your own body’s collagen.
You can think of collagen as the glue-like structure that holds your skin and tissues together.
When we age (I’m approaching the mid-century mark) our collagen weakens. That’s why we get wrinkles and fine lines (I don’t know why they are called “fine” lines; I’m not fine with them.).
Like matcha, collagen has become trendy over the last few years. But for good reason.
Although there’s no shortage of meat consumed in this country, it is hard to get enough of the few amino acids that collagen protein is rich in.
(Glycine, proline and hydroxyproline; these three represent about 50% of the total amino-acid content in collagen).
The brand, Vital Proteins, makes it easy to get your daily dose of collagen and the high-antioxidant, cancer-fighting ingredient, matcha powder, in one product. And, they offer some delicious flavors of collagen peptides like Dark Chocolate & Blackberry.
Matcha Protein Balls
This snack is perfect for pre- or post-workout. It’s also great to take to the office. It’s certainly better than the standard junk that fuels most people’s afternoons, such as donuts.
And with lots of protein and only two grams of net carbs per ball, what’s their not to like?
Matcha Keto Protein Balls Recipe
Matcha Keto Low Carb Protein Balls
Looking for a new keto-friendly snack to power you through the day? Then check out these low carb protein matcha balls with collagen.
- 1/4 cup almond butter
- 1/4 cup unsweetened dried shredded coconut
- 1 packet Vital Proteins Matcha Collagen
- 15 drops liquid stevia
- 1 tablespoon coconut oil
- 1 scoop Vital Proteins Vanilla & Coconut Water Collagen Peptides
- 1 pinch salt
- 1 tablespoon unsweetened dried shredded coconut
Blend together almond butter, dried coconut, matcha collagen, stevia, abd coconut oil in food processor.
Pulse in collagen peptides and salt. Using a medium cookie scoop (about 1.5 tablespoon size), form dough into balls. Note: If mixture is too soft, it can be placed in the refrigerator or freezer until it firms up enough to work into balls.
Roll balls in extra 1 tablespoon dried coconut. Store in the refrigerator for 1-2 weeks.
If the "dough" is too soft and sticky to work with, simply chill until it's workable.
The almond butter and coconut oil will harden up in the refrigerator.
For those with an allergy to almonds, coconut butter or sunflower seed butter can be used instead.